Watermelon Ice

Ingredients

• Watermelon juice, 1 quart.
• Sugar, 1 cup.

Method

1. 1

   Cut the watermelon in such a manner that the edges of the halves are escalloped.

2. 2

   Remove the pulp, fill the shells with cracked ice, and set aside to cool.

3. 3

   Crush the pulp so that the juice will separate from it.

4. 4

   Strain off such juice as separates from the pulp.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 84. The excerpt below is the record exactly as published.

watermelon ice, adding five egg whites. Place the rinds in a pan, and cover well vsdth cracked ice. When ready to serve, fill the slices with the sherbet, build- ing up the original shape of the cut melon. Press into this a few of the seeds in such a manner as to make it ap- pear like the original. A piece of greased tin will be found serviceable in accomplishing this. Double the tin in the center; place on one half of it a portion of the sherbet; press the rind well up against it; then, while holding the rind with one hand, press down on the other half of the tin, forcing out all the sherbet that will not fit into the hollow of the rind. ICES AND SHERBETS 339 FRUIT SHERBET WITH MAPLE SIRUP AND WALNUTS Some sherbets may be improved by serving them with a dressing of maple sirup and chopped walnuts. MALTED NUT AND MELTOSE SHERBET Malted nuts, 1 cup. Meltose, 1 cup. Water, 1 quart. Egg whites, 2. Add enough of the water to the malted nuts to make a smooth paste, dilute the meltose with a small portion of water, mix all together, and freeze. Add the beaten whites when nearly frozen. This recipe is given for the benefit of those who find it inconvenient to use cane sugar. For others it will be im- proved by the addition of some sirup. WATERMELON ICE Watermelon juice, 1 quart. Sugar, 1 cup.

Cook this with the app: pantry check, scaling, and the assistant.